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Blueberry Scones

Thursday, July 29, 2010

My love affair with scones began about ten years ago during a vacation to England. Not only did I love the taste, but I loved the way the English served scones on pretty plates with a side of clotted cream and a spot of tea. How could I not fall in love?

A few years ago, I tried to make scones and failed miserably. I can't recall exactly where I went wrong, but I did and the outcome was horrible. Inspired by fresh, plump New Jersey blueberries, I decided to try my hand at scones again. And this time, the results were remarkable. {Recipe follows}

1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray or line with parchment paper. Cut the butter into 1/4" dice. Place the butter on a plate and set it in the freezer while you prepare the dry ingredients.

2. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the chilled butter pieces and, with an electric mixer, beat on low speed until the mixture resembles course meal. Stir in the blueberries.

3. Add 2 eggs and the milk and mix on low speed just until the dry ingredients are moistened. Do not overmix.

4. Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a 6-inch disk. With a sharp knife or pizza cutter, cut each disk into 6 wedges. Place the wedges 1/2" apart on the prepared baking sheet. Brush them with the remaining beaten egg and sprinkle with sugar.

5. Bake the scones until they are golden, about 15 minutes. Let them cool or 5 minutes and serve them warm or let them cool completely.